This dish was inspired by an incredible meal at Rasika in Washington, D.C. The chef, Vikram Sunderam, used Cheddar cheese in a tomato-based marinade for his black cod that was utterly delicious. If you didn’t know that the cheese was there, you wouldn’t have identified it as what gave the sauce its unusual depth of flavor. Here we’ve borrowed that technique for our braising sauce. Because we use canned tomatoes, the recipe makes two quarts of sauce, so we recommend that you freeze half for another time or double the amount of fish for a dinner party. Either way, this spicy yet delicate dish will transport you.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
The day before you plan to serve this dish, put the onion, jalapeño, garam masala, and salt in a food processor. Pulse until the vegetables are finely minced. Add the canned tomatoes and their juices and pulse to combine and chop the tomatoes.
Step 2
Pour the tomato mixture into a large pot over medium heat and bring to a simmer. Add the buttermilk and soy sauce, and stir to combine. Cook until the mixture is reduced by half, about 45 minutes. Stir in the cheese until it is melted. Let the mixture simmer for another 20 minutes. The cheese will break down and be absorbed by the sauce. Cool the sauce to room temperature and refrigerate overnight.
Step 3
Preheat the oven to 350°F (175°C).
Step 4
Heat half of the sauce in a high-sided ovenproof skillet over medium heat. Freeze the other half for another time. When the sauce is steaming hot, add the fillets and, using a spoon, cover them with sauce. Transfer the skillet to the oven and cook for 15 minutes. Remove the pan from the oven and let the grouper rest in the hot sauce for 5 minutes. Spoon the grouper and lots of sauce into 4 bowls. Serve immediately.
